Effect of pH24 and intramuscular fat content on technological and sensory quality of pork
2010
Czarniecka-Skubina, E. | Przybylski, W. | Jaworska, D. | Kajak-Siemaszko, K. | Wachowicz, I.
English. In meat samples characterised by higher pH24 a better sensory quality in relation to higher IMF was observed, however in meat samples characterised by lower pH24 this relationship was not observed. Simultaneously, the influence of pH24 and IMF content on the sensory quality of meat after heat treatment was determined using canonical analysis. The determination coefficient obtained indicated that the level of IMF and pH24 post mortem determined in 59% the overall sensory quality of meat. Taking into consideration cooking yield and natural drip loss in explained variable set it was stated that the sensory quality of cooked meat was determined in 67% by these indicators. The results obtained indicated that based on the above-mentioned traits of meat it could be possible to select meat of proper quality as culinary meat, intended for sale
Show more [+] Less [-]Polish. W miesie o wyzszym pH24 wraz ze wzrostem zawartosci tluszczu srodmiesniowego odnotowano poprawe jakosci sensorycznej miesa po ugotowaniu. Zaleznosci takiej nie stwierdzono w miesie o niskim pH24. Jakosc sensoryczna miesa byla w 59 proc. determinowana przez poziom tluszczu srodmiesniowego i pH24 miesa post mortem. Uwzgledniajac w zbiorze zmiennych objasniajacych wydajnosc miesa w gotowaniu i wyciek naturalny stwierdzono, ze jakosc sensoryczna miesa po obrobce cieplnej jest determinowana w 67 proc. przez te wskazniki. Stwierdzono, ze na podstawie ww. cech mozna by dokonywac wyboru miesa o odpowiedniej jakosci przeznaczonego do sprzedazy w handlu jako miesa kulinarnego
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